Winter has a way of feeling a little… beige.
The skies are gray, the trees are bare, and our meals can start to look the same, think pasta, bread, soup, repeat. But one of the easiest ways to boost your mood, support your immune system, and refresh your plate this season is simple:
Add more plant color 🌈
Why Color Matters
The vibrant reds, oranges, greens, and purples in fruits and vegetables come from natural compounds called phytonutrients. These compounds support everything from immune health to inflammation balance to cellular protection.
In other words, color is not just pretty, it is powerful.
So instead of fighting winter, let’s brighten it.
Colorful Winter Salad
A bright, cozy bowl that proves winter food does not have to be beige. This salad brings together sweet roasted squash, earthy beets, creamy goat cheese, and crunchy pumpkin seeds, all tossed in a simple tangy-sweet vinaigrette.
Ingredients
Dressing
- 2 tbsp apple cider vinegar
- 2 tbsp olive oil
- 1/2 tsp Dijon mustard
- 1/2 tsp honey
- Pinch of salt
- Pinch of pepper
Salad
- 1 delicata squash, sliced into half moons
- 1 medium sweet potato, cubed
- 4–5 cups mixed greens
- 1/2–1 cup marinated beets, sliced
- 1/4 cup goat cheese, crumbled
- 2–3 tbsp pumpkin seeds
Directions
Roast the vegetables
Preheat oven to 400°F.
Toss delicata and sweet potato with olive oil and a pinch of salt and pepper.
Roast for 20–25 minutes, flipping halfway, until tender and lightly caramelized. Let cool slightly.
Make the dressing
Whisk together apple cider vinegar, olive oil, Dijon, honey, salt, and pepper until emulsified.
Assemble the salad
In a large bowl, layer mixed greens, roasted vegetables, and marinated beets.
Drizzle with dressing and gently toss.
Finish
Top with goat cheese and pumpkin seeds just before serving.
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